Description
These Mascarpone Cloud Cupcakes feature soft vanilla cupcakes topped with smooth, creamy mascarpone frosting. An elegant homemade dessert for celebrations or afternoon treats.
Ingredients
For the cupcakes:
1 1/2 cups (190 g) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1/2 cup (120 ml) milk, room temperature
For the mascarpone frosting:
8 oz (225 g) mascarpone cheese, cold
3/4 cup (180 ml) heavy whipping cream, cold
1/2 cup (60 g) powdered sugar
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
2. Whisk flour, baking powder, and salt in a bowl.
3. Beat softened butter and sugar until pale and fluffy. Beat in eggs one at a time, then mix in vanilla.
4. Add half the flour mixture, then the milk, then the remaining flour. Mix just until combined.
5. Divide batter among liners, filling each about two-thirds full.
6. Bake for 18–22 minutes, until a toothpick comes out clean. Cool completely.
7. Beat cold mascarpone, heavy cream, powdered sugar, and vanilla on low, then medium speed until thick and smooth. Do not overbeat.
8. Pipe or spread frosting over the cooled cupcakes.
9. Refrigerate for 20–30 minutes before serving, if desired.
Notes
Keep mascarpone and cream cold for the frosting. Cool cupcakes completely before decorating. Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Nutrition is estimated.
- Prep Time: 25
- Cook Time: 22
- Category: Dessert
- Method: Baking
- Cuisine: American